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Greek mussaka
4 servings
Peel, chop and lightly fry the onions in vegetable oil. Cut the meat into pieces and add to the onion. Simmer for 20 minutes, stirring, then add the tomatoes, cinnamon, oregano, salt and pepper, simmer for another 20 minutes. Cut the aubergines into circles, fry in vegetable oil until soft and golden. Melt the butter in a pan, pour in the flour and fry for 1 minute, pour in the warm milk and stir thoroughly so that there are no lumps. Chill a little, add half the cheese and yolk and mix well. Put half of the fried aubergines in a baking dish, distribute the meat on top and put the remaining aubergines. Pour over the cheese sauce, sprinkle with the breadcrumbs and the remaining cheese. Bake in the oven for 45-50 minutes. Serve hot with a green salad.
Peel, chop and lightly fry the onions in vegetable oil. Cut the meat into pieces and add to the onion. Simmer for 20 minutes, stirring, then add the tomatoes, cinnamon, oregano, salt and pepper, simmer for another 20 minutes. Cut the aubergines into circles, fry in vegetable oil until soft and golden. Melt the butter in a pan, pour in the flour and fry for 1 minute, pour in the warm milk and stir thoroughly so that there are no lumps. Chill a little, add half the cheese and yolk and mix well. Put half of the fried aubergines in a baking dish, distribute the meat on top and put the remaining aubergines. Pour over the cheese sauce, sprinkle with the breadcrumbs and the remaining cheese. Bake in the oven for 45-50 minutes. Serve hot with a green salad.
beef - 500 g, vegetable oil - 5 tbsp. spoons, onions - 1 pc., canned tomatoes - 400 g, eggplant - 900 g, butter - 50 g, milk - 600 ml, hard cheese - 20 g, flour - 50 g, salt to taste, pepper to taste, yolk - 1 pc.
